Chicken Mariande

kinobestew123 · 16 Apr 2011 at 22:44

Hi everyone,

so i've gone for it and thrown myself knees deep into the world of chicken marinating. I've used the following recipe:

* 500g/ 1lb of chicken breasts
* 1 1/2 cups of olive oil
* 3/4 cups of soy sauce
* 1/4 cup of Worcestershire sauce
* 2 tablespoons of dry mustard
* 2 teaspons of salt
* 1/2 cup of Jack Daniel’s whiskey
* 1 tablespoon of black pepper
* 1/2 cup of wine vinegar
* 1/3 cup of lemon juice
* 1 1/2 teaspoons of parsley
* 3 clove of minced garlic

It's the first recipe I found looking on the internet.

Firstly the pictures then (we all love pictures):

Secondly a couple of questions:

1) How long do you think I should leave it to marinate for?
2) Do you think this marinade would be suitable for sausages once i've finished doing the chicken or is that just silly?
3) The oil seems to separate from the other ingredients, is this going to be an issue?

Spamalot · 16 Apr 2011 at 23:11

There seems to be a lot of liquid there. :-S

Stupot_ · 16 Apr 2011 at 23:18

Woah.

Dude, you just wasted a ton of stuff! You literally need to rub the breasts in it and put a few splashes in for good measure, not drown the poor buggers! Put the breasts and marinade in a freezer bag and squish it around.

I don't know if it's a good idea now that you've put the chicken in but how about freezing a few batches of the marinade so you can use it another time?

edit: lol, I can see you used pretty much the whole bottle of soy sauce in the photos!

To be honest, I try to avoid american recipes in cup measurements. (IMO) They generally don't know what they're talking about and can't cook for ****

(Yes I know I'm generalising). Search on bbc/waitrose/take a look in a recipe book first, then hit the random search button!

kinobestew123 · 16 Apr 2011 at 23:19

I think it might just be the pictures, I followed the recipe exactly but added a whole kilo of chicken (2 packs - 8 breasts) instead of just 500g. The recipe does say to add just shy of 4 cups of the various liquids.

I am new to this though so may have cocked it up along the way, hehe.

Edit: Just looked on the BBC website and even their marinades seem to use shed loads of liquid:

http://www.bbc.co.uk/food/recipes/tuscanstylemarinated_73191

Over 3.5l of liquid in that recipe, what gives?!

Spamalot · 16 Apr 2011 at 23:27

kinobestew123 said:
I think it might just be the pictures, I followed the recipe exactly but added a whole kilo of chicken (2 packs - 8 breasts) instead of just 500g. The recipe does say to add just shy of 4 cups of the various liquids.

I am new to this though so may have cocked it up along the way, hehe.

Errr, no. It's either a really bad recipe or you've done it wrong.

EdwardTeach · 16 Apr 2011 at 23:28

The cup is q specific measurement, I think mainly used in American recipes. I think it is approx 250mls. It is by no means equivelent to a tea cup.

What did you use as your "cup" measurement by the way?

Stupot_ · 16 Apr 2011 at 23:33

Spamalot said:
Errr, no. It's either a really bad recipe or you've done it wrong.

I'm gonna go with a bad recipe.

Google chicken marinade, it's the first hit. Pretty crappy website.

OP: rather than hitting up the first 'marinade' recipe you find take a look through some books and see if you can find some pics/flavours that take your fancy.

I can recommend tandoori chicken, take a couple of whole chickens, quarter them and marinate overnight in yoghurt and spices. The yoghurt really helps the spices get into the chicken, it's a good curry to do for friends because you can just do a few trays of it the night before, and then either bung it in the oven or bbq to get it all nice and charred.

Recipe here http://www.bbc.co.uk/food/recipes/wholetandoorichicken_74790

p.s. have you eaten it yet? How was it

?

kinobestew123 · 16 Apr 2011 at 23:44

I have definitely followed the recipe I posted in my OP - I've just had the measuring jug out, my "cup" came in at just below 300ml (150ml for the half amounts) so a bit too much. I've drained some of the marinade off. I do have a whole load of chicken in there though.

Thoughts on using the drained off stuff for 16x sausages?

At the end of the day it was great fun doing it anyway so don't care if i've wasted a few quid of ingredients. Most of the stuff is dirt cheap anyway.

Spamalot, calm down pal.

Stupot_ · 17 Apr 2011 at 00:19

kinobestew123 said:
Thoughts on using the drained off stuff for 16x sausages?

It's not gonna kill you

K.C. Leblanc · 17 Apr 2011 at 00:30

Stupot_ said:
I can recommend tandoori chicken, take a couple of whole chickens, quarter them and marinate overnight in yoghurt and spices. The yoghurt really helps the spices get into the chicken, it's a good curry to do for friends because you can just do a few trays of it the night before, and then either bung it in the oven or bbq to get it all nice and charred.

Recipe here http://www.bbc.co.uk/food/recipes/wholetandoorichicken_74790

I quite often do tandori chicken using a receipe based on one I got from Keith Floyd.

The think he does differently is he uses two marinades. The first one if from about 20 minutes, and it's just lemon juice (I've found it alsoo works well with cider vinegar) and chili powder. The second one is yoghurt with Ginger, Garlic and Cumin, I also tend to add turmeric.

Greenlizard0 · 17 Apr 2011 at 04:54

Stupot_ said:
Woah.

Dude, you just wasted a ton of stuff! You literally need to rub the breasts in it and put a few splashes in for good measure,...

Just in case anybody missed how awesome that above is.

shroomz · 17 Apr 2011 at 14:01

OP, a marinade just needs to consist of three things: something sweet, something hot and something acidic. Generally, white vinegar (actual acetic acid, not the barley/malt whatever stuff that has a flavour), honey and chili peppers forms the base of my marinades. Then I pick and mix a little from other stuff like Worcestershire sauce, honey, garlic, ginger (very rarely, strong flavour), black pepper and other stuff depending on what I'm making.

Overnight in the fridge is great but about 4 hours is usually enough for a good marinade. Also, your marinade should be just coating the chicken and a few splashes around the breasts

D) rather than a soup...

alexakasloth · 17 Apr 2011 at 14:32

kinobestew123 said:
1) How long do you think I should leave it to marinate for?
2) Do you think this marinade would be suitable for sausages once i've finished doing the chicken or is that just silly?
3) The oil seems to separate from the other ingredients, is this going to be an issue?

First off, that is a lot of marinade! As suggested, get some more chicken and put them into freezer bags with some of the marinade.
Marinate the chicken overnight and leave the sausages alone. When the oil is in the fridge it will solidify slightly, but as you only need a 2-3 table spoons per chicken breast it won't make a difference.

kinobestew123 · 17 Apr 2011 at 23:50

Hi all again, i'm still alive!

Thanks for everyone's advice, think i've learned loads from messing around with it all.

Today I had a bbq with a few mates where I did all the cooking. I had left the chicken overnight in airtight sandwich bags with a tiny bit of the "marinade" I made in. This morning it looked iffy in the bags so I left it until last when everyone else had already eaten loads so they couldn't complain when it turned out gash.

I'll tell you what, it went down a storm somehow! Everyone wanted seconds and commented on the unusual taste it added. :cool:

I genuinely can't believe it and can't wait to give a REAL marinade a go.

Spamalot · 18 Apr 2011 at 15:16

kinobestew123 said:
Spamalot, calm down pal.

Sorry

Pestilence · 18 Apr 2011 at 15:30

kinobestew123 said:
Hi all again, i'm still alive!

Thanks for everyone's advice, think i've learned loads from messing around with it all.

Today I had a bbq with a few mates where I did all the cooking. I had left the chicken overnight in airtight sandwich bags with a tiny bit of the "marinade" I made in. This morning it looked iffy in the bags so I left it until last when everyone else had already eaten loads so they couldn't complain when it turned out gash.

I'll tell you what, it went down a storm somehow! Everyone wanted seconds and commented on the unusual taste it added.

I genuinely can't believe it and can't wait to give a REAL marinade a go.

Good news!

If you want some good pre-made marinades, have a Google for a company called "Trees Can't Dance". They make some awesome marinades in bags that you just whack the chicken into, seal, and shove in the fridge overnight before cooking.

Jegethy · 18 Apr 2011 at 16:55

Just thought I'd add that one "Cup" is actually only 236ml, so if a recipe calls for 1 cup of liquid, don't just fill the nearest mug to the brim and toss it in the bowl.

Though as Stupot said, try to avoid American measurements, and American recipes altogether if possible as the amounts can be confusing.

kinobestew123 · 22 Apr 2011 at 09:17

shroomz said:
a marinade just needs to consist of three things: something sweet, something hot and something acidic. Generally, white vinegar (actual acetic acid, not the barley/malt whatever stuff that has a flavour), honey and chili peppers forms the base of my marinades. Then I pick and mix a little from other stuff like Worcestershire sauce, honey, garlic, ginger (very rarely, strong flavour), black pepper and other stuff depending on what I'm making.

Overnight in the fridge is great but about 4 hours is usually enough for a good marinade. Also, your marinade should be just coating the chicken and a few splashes around the breasts D) rather than a soup...

Hi everyone again

Today is going to be bbq - part 2 - the marinade strikes back.

Right then so i've got to come up with a marinade recipe that I will use. Bearing in mind that i've got stuff left over from last time.

Based on the above i've quoted what would peoples thoughts be on:

- bit of jack daniels
- bit of white wine vinegar
- bit of woucestershire sauce
- bit of black pepper
- bit of crushed fresh garlic
- bit of golden syrup (a friend told me this is the way forward)

All mixed together in sensible quantities?

Quick replies much appreciated before I go and make another royal fudge up.

J-FRO · 22 Apr 2011 at 11:48

Mate I'm going to buck the trend and say you're probably doing it right.

I went to my mates house, he and his family are Filipino, and they cooked a whole load of meat taking it straight out of the marinade which it had been in in the fridge for a day. And it was literally as liquidy as what you have there.

There are different types of marinade clearly, they dont all have to be thick sticky concoctions.

PapaLazaru · 22 Apr 2011 at 12:14

Here is a recipe I use all the time. It is amazing and very easy. Works expecially well with diced chicken breast (cook on skewers), but can be used with any cut. 24 hours then onto the BBQ.

This is for a lot of chicken, and the recipe and be played with -

500ml of low fat natural yoghurt.
1 table spoon of garam masala
1 table spoon of chilli powder
Juice of two limes, put the zest in as well if you like it limey.
3 fresh chillies
Large sprig of coriander, chopped.

I usually use a whole packet of coariander as I love the stuff. The reason there is fresh chilli and chilli poweder is that I have found it tastes better than just one or the other.